Greek seasoning is a concoction of many dry herbs and spices that are popular in Mediterranean cooking.
Mediterranean oregano, garlic, onion, dill, parsley, marjoram, and thyme are frequently used in the mixture. Other spices like basil, cinnamon, nutmeg, salt, and pepper could also be used, depending on the combination.
Is Greek seasoning the same as Mediterranean?
Although they can both be used interchangeably, Greek and Mediterranean seasonings are not the same. Marjoram, which is absent from Mediterranean flavors, is commonly found in Greek spice mixtures. Additionally, cardamom and cloves, which are absent from Greek blends, are frequently present in Mediterranean blends.
Is it gluten free?
This whole 30, paleo, vegan, gluten-free, and keto-friendly homemade Greek dry seasoning recipe is also free of gluten. In addition, this mixture is MSG-free! However, if you buy blends from the grocery store, always be sure to check the label as many store-bought mixes do contain both MSG and gluten.
What’s a good substitute?
This simple Greek spice blend is ideal for you if you don’t have any store-bought Greek seasoning on hand. Use the instructions below to create your own quick and simple Greek seasoning replacement by substituting your cupboard staples!
What is the purpose of all-purpose Greek seasoning?
Making my own seasoning is not really my thing. However, without any strange chemicals or “fillers,” it is typically cheaper and better for you.
I thus construct a few simple spice mixes using the herbs and spices I have on hand.
This Simple Greek Seasoning is a personal favorite of mine. This all-purpose spice combination is a MUST-HAVE in every Greek-American kitchen. I married into a Big, Fat Greek family (without the big fat part; they’re very petite and fit).
It is the inexpensive solution to bland meals. Fugal meals are usually straightforward. All of those meals are improved with this seasoning. Chicken, beef, roasted veggies, steaming vegetables, potatoes, pizza dough, garlic bread, vegetable dip, salad dressing, etc. all get more fantastic when you sprinkle it over them.
What’s in the Greek herb blend?
Greek seasoning is a concoction of Mediterranean-style herbs and spices. This contains dill, thyme, marjoram, oregano, basil, and so forth. Actually, it is known that the Ancient Greeks employed several of these ingredients to spice their food.
Is the Greek seasoning from McCormick gluten-free?
You’re not the only one who has ever questioned whether McCormick Spices are gluten-free. Here is the response, as provided by the business.
“We appreciate you getting in touch with us about your unique gluten sensitivities and intolerances. We are aware that the number of people who are worried about gluten is rising. We’d like to use this chance to give you some more details and inform you that there are numerous goods you may choose from that will add the flavor you want.
Requests for a list of our gluten-free items come in frequently. Because we want you to examine the ingredient lists on our products, we don’t supply a list. You have the following guarantees from McCormick:
1. There is no gluten in any of our single-ingredient seasonings. Our spices are made from only one component and are entirely pure.
2. Our entire line of extracts is gluten-free. They are produced using synthetic ethanol rather than alcohol derived from grains.
3. The ingredient label of our products will make a clear mention of gluten if it is present. No allergies are concealed by us as “natural flavors” or “spices.” This mostly applies to certain of our blends and dry seasoning mixtures. Our Beef Stew Seasoning Mix is one illustration. This product lists “Wheat Gluten” as an ingredient and contains gluten.
4. McCormick continues on. Maltodextrin, for example, will be indicated in the ingredient statement as “Maltodextrin (WHEAT)” if it is made from a source of wheat.
5. McCormick adheres to appropriate manufacturing processes at our facilities and goes above and beyond to prevent cross-contamination or incorrect labeling.
In order to make the “Gluten-Free” sign across the front of the packet more noticeable, McCormick recently revamped its gluten-free spice packet blends.
Amazon offers two kits of their most popular 100% pure single-ingredient spices: a “Everyday Essentials” kit and a “Baking Spices” kit.
*When reached by phone, the McCormick business verbally confirmed that while they take great care to ensure that their production lines are completely cleaned between runs, they do run the blends that include gluten on the same production lines as their other goods.
Cavender’s Greek Seasoning: How Do You Use It?
- use wherever salt and pepper would normally be used.
- Compared to the standard Cavender’s Greek Seasoning, we advise using the salt-free Cavender’s sparingly.
- Can be used before, during, or after cooking, Cavender’s Greek Seasoning.
- To give whatever you BBQ a distinctive flavor, sprinkle over the coals.
Who is the seasoning’s owner?
In the late 1960s, Lester “Spike Cavender of Harrison (Boone County) and his son Ronald Stephen Cavender developed Cavender’s All-Purpose Greek Seasoning. It was developed from a dish created by Cavender’s chef buddy who was from Greece. Before they started selling it in 1969, they shared the seasoning for many years just with their friends and family. The S-C Seasoning Company, Inc. has been producing and offering Cavender’s All Purpose Greek Seasoning since 1978. The business relocated from its initial location to a bigger building in Harrison in May 1988. By 2015, the Cavender family’s famed Greek seasoning was being produced and sold by the third generation.
On September 3, 1913, Lester Robert “Spike” Cavender, the second of William John Cavender and Lula Reedy Pemelton Cavender’s five children, was born in Cooper, Delta County, Texas. Cavender enjoyed a fascinating existence as a wild game hunter and businessman while growing up in Texas and Oklahoma. Cavender immigrated to Arkansas in 1940 and first worked in Benton (Saline County). On January 5, 1941, Cavender wed Katherine Sarita Simmons in Lonoke County. Ronald Stephen (Steve) Cavender, their son, was born in Little Rock on November 19, 1943. (Pulaski County). Cavender opened a Honda motorcycle store and operated root beer stands in the Ozark Mountains, where the family eventually settled. Cavender and his wife ran the Well-Worth Dime Store in Harrison in the 1950s, located at 116 N. Willow. On May 7, 1961, the Crooked Creek Flood destroyed the business, although it was eventually rebuilt there.
Cavender and his brother Lowell had made friends with a Greek chef who owned a well-known steakhouse while they were in Texas. There, the chef used a proprietary spice blend, the contents of which were closely guarded secrets. According to legend, when Cavender was seventeen, his Greek buddy in Texas passed away and left Cavender the recipe for his spice.
Cavender and his son Steve sold the first two lots of “Spike’s Secret Stuff” to Harrison’s only two stores on July 4, 1968. To make their first batch in a washtub on their back porch, each man contributed $258. Due to another company already using the term “Spike’s Secret Stuff, the name was later changed to Cavender’s. The Cavenders blended their first commercial batch on July 4, 1970, and distributed it to neighborhood shops in northern Arkansas. Cavender entered his product in the Dallas Trade Mart in Texas the following September, drawing the interest of salespeople and food brokers.
The S-C Seasoning Company was officially incorporated on September 25, 1978. By April 1978, the concrete mixer had taken the place of the washtub, which had been made of iron. According to reports, Cavender’s was apparently sending 96% of its merchandise outside of the state by May 1985. Cavender’s seasoning enjoyed great popularity and was offered for sale not only in the United States but also in Mexico, Canada, Australia, Ecuador, Puerto Rico, and the Virgin Islands.
Cavender’s relocated to a larger site on Industrial Park Road in Harrison in May 1988, leaving its previous location behind. Cavender’s Greek seasoning’s salt-free variant was introduced to the product line in 1991. The S-C Seasoning Company produces four to five tons of Cavender’s All Purpose Greek Seasoning every day in the twenty-first century for export to Canada and all fifty states. The Spike Cavender’s granddaughters Lisa Cavender and Cara Wohlgemuth took over the company’s management in 2015, when it employed roughly ten people in Harrison’s 10,000 square foot factory. A small gift shop is run out of the old family business on Willow Street in Harrison.
In 1992, Spike Cavender perished. Their son Steve passed away in 2008, and his wife Katherine passed away in 1983. They are all interred side by side in Harrison’s Maplewood Cemetery.
For more information:
Greek Seasoning Starts World Trek from Harrison, Harriet Aldridge. p. 4D of the April 6, 1978, Arkansas Gazette.
“Arkansas Created Locally and Internationally Accessible Seasoning. May 19, 1985, Arkansas Gazette, page 2J.
Which plants are Greek?
Using Herbs in Greek Cuisine
- Known as arugula. Roka, a Greek name. is pronounced “ROE-kah.”
- the Bay Leaf Named Daphni in Greek.
- the name Dill Anithos is a Greek name.
- Fennel leaves, a.k.a. Maratho in Greek.
- Known as spearmint. Named Dyosmos in Greek.
- The herb oregano. Named Rigani in Greek.
- The herb parsley. Madanos is a Greek name.
- Sage, please. Faskomilo is its Greek name.
Is steak good with Cavender’s?
At least since the 1980s, we have used Cavender’s Greek Seasoning, and during that period, the label’s design has remained unchanged. The chef appears to be seasoning the steak with his right hand while inserting a fork into it with his left. Those white objects on the grill are unknown; perhaps they are not the jacket’s creases.
We usually keep Cavender’s Greek Seasoning on hand in the kitchen. We mostly use it on grilled meats, particularly steaks, despite the fact that it is promoted as the only seasoning you need. Ideally, the steak should be prepared with Burger House Seasoning Salt on one side and Cavender’s on the other.
What then is this diverse material? It originates in a distant region of the Ozarks, not Greece. And even though the artwork gives the impression that it has always existed, it was just presented 50 years ago. Spike Cavender created this blend as a seasoning for his bounty because he grew up hunting wild wildlife in Texas and Oklahoma and enjoyed it. In order to take advantage of the outdoors, he and his wife relocated to the Ozarks in 1969, where they began manufacturing it for sale.
Garlic, MSG, oregano, flavor base seasoning (hydrolyzed soy protein, sugar, onion powder, spice extractives), parsley, and salt are the components listed in alphabetical order “a further five spices. Since the cornstarch is invisible, you might question why other companies (like Burger House) don’t employ it to prevent clumping in their products. And if you enjoy MSG as much as we do, seeing it as the fifth component is delightful. As for the enigmatic “Although this copycat recipe includes cinnamon and nutmeg, the five more spices are likely to be a bitter herb (mint or oregano) and thyme.
If you exclude a salt-free version of the seasoning, Cavendar’s is still a one-product company, but they are able to have nationwide distribution in a way that other niche products, like Durkee’s, find difficult. If your local stores don’t offer it, you can order additional packs directly from the manufacturer or purchase a single packet on Amazon for under $5 with Prime shipping and enough to last a very long time. It’s definitely worth a look, and you might want to experiment with it on both vegetables and as a gyro meat mix-in (ground lamb or beef or a combination).